This weekend I decided to spoil Mr.Linuz with maki, as it is one of his favorite food.Maki really is very simple, once you got some decent sushi rice going, it's just about filling and cutting. We choose salmon (sake), scallops (hottate gai) and trout caviar (ikura) this time. I'd gotten hold of 1.class Salma salmon, so fresh you don't have to freeze it before you eat it raw.I also made a small sashimi starter; salmon sliced with caviar and ponzu sauce.

For the maki you need:Sushi rice, about 3 cups, uncookedSheets of noriSeafood and vegetables to fill, I used rew salmon, raw scallops, trout caviar, boiled aspargus, sticks of cucumber, wasabi and mayonaise.

Rice3 cups of sushi rice (I've got a steamcooker, so I just wash it, put it in with required water and push "cook"), if you don't have one, it's about 3 cups of water to 3 cups of washed and soaked rice (20 min) + a small sheet of kombu in the cooking water if you'd like. Let it boil up under a lid, switch the heat all the way down and cook under a lid for 20 min. Rest the rice 10 min.

The cooked rice goes into a hangiri or another large bowl for cooling. Pour over sushi-zu (3 tbsp rice vinegar brought to boil with 1 tbsp sugar and 1 tsp salt, cooled down) and flip the rice over with a spatula to mix it. Let it cool. Put a wet towel over the bowl to keep it moist.

MakiPut a nori sheet on a rolling mat covered with plastic. Put an amount of rice on the nori sheet to cover about 3/4 of it, add filling in the middle of the rice. Grab one end of mat and fold into a roll. Squeese the mat to make it real round. Cut in 6 or 8 pieces.

Saturday, 8 August 2009

Yesterday I made some real Japanese summer food. It hardly requires a recipe, you just boil noodles, cool them off, mix some dipping soup and some garnish. This is great food if you don't feel like eating at all. In Japan they sometimes serve this in a bowl with ice cubes or in a running stream of water!

I "cheated" and bought ready-made menmi (dipping soup) that only needs to be mixed with 3 parts of water. If you want to make your own, try this recipe: 1 cup of dashi, 1/3 cup of mirin, 1/3 cup of soya. Heat the mirin in a pan, add soya and dashi. Bring to boil and cool down. Dillute with water if you like, and add garnish like ginger, chopped onions and shiso.

With our cold soba noodles (buckwheat), we had carrots, cucumber, omelet strips, ham and silken tofu.Mr. Linuz really liked it, and he added some cold, grilled salmon from the day before as well. We also added some red shiso to the menmi.